1. Dice the onion, carrots, and celery and saute in about 2 tablespoons olive oil in a large soup pot. Once these ingredients are softened, add 6 cups of water and the vegetable bullion (or just use six cups vegetable stock). Turn the heat down and let the stock simmer.

2. Strip the kale leaves from the stalks and discard the stalks. Rinse the kale well in a colander and rip the leaves into bite sized pieces. Add to the soup.

3. Rinse the beans and add to the soup.

4. Cut the zucchini into bit sized pieces (I typically cut them in half, then half again, and then chop them). Add to the soup.

5. Add herbes de provence to taste. I used about 3 teaspoons or so.

6. Zest a lemon into the soup and then squeeze half a lemons worth of juice in as well.

7. Simmer on medium heat until the kale is soft and the zucchini is cooked.

I'm going to a Halloween party tonight and wanted to bring something festive for autumn. These are very pumpkin-y, which I love, and they were quick since I used bisquick as the base for the cupcakes. Hopefully everyone will enjoy them as much as I have!

2. Beat all cake ingredients together with an electric mixer or stand mixer on low speed until combined, then on medium speed for about four minutes, scraping the bowl as needed. Fill muffin cups about halfway.

3. Bake for about 15-20 minutes (it may take a bit longer, but start checking for done-ness at around the 15 minute mark. Cooking time varies by oven and altitude). They are done when a toothpick inserted in the center comes out clean/when the cake is starting to pull away from the edges of the pan/when you can press the top of the cakes lightly with your finger and they feel springy. Immediately remove from pan and place on a wire rack to cool.

4. To make the frosting, put the confectioners sugar in your mixing bowl and add the margarine (which should be room temperature or slightly softened). Begin beating the sugar and margarine together on low speed at first so the sugar doesn't make a huge mess. Once its crumbly, increase the beater speed. Gradually add the maple syrup until you reach a fairly stiff and creamy consistency. You may need to adjust the measurements--making frosting isn't always an exact science, and you need to adjust it to meet your own taste and consistency requirements. Add more confectioners sugar if it's too thin. Add more margarine (or shortening) if you want it fluffier. Add more syrup if it's too thick. If the frosting isn't "maple-y" enough, you can add maple flavoring too. I don't like an overpowering maple flavor, so the syrup alone worked for me.

5. Frost the cupcakes, generously. Sprinkle a little sugar and cinnamon on top.

6. Preheat the oven to about 450 degrees. Spread the walnuts on a baking sheet and sprinkle with cinnamon and sugar. Bake about 5 minutes, then turn, sprinkle on more cinnamon and sugar and bake another 5 minutes, until toasted. Keep a close watch on these, they burn very easily. Like everything else, cooking time varies by oven and altitude. Remove from the oven and allow to cool.

7. Once the walnuts have cooled, sprinkle a few pieces (5-7 or so) on top of the cupcake for garnish. Enjoy!